SALAD:

2 c. canned pineapple chunks, drained
1 pt. (2 c.) strawberries, sliced
1 pt. (2 c.) blueberries
2 c. seedless green grapes

TOPPING:

1 1/4 c. milk
1/2 c. dairy sour cream
2 3/4 oz. pkg. instant vanilla pudding and pie filling mix
8 oz. can crushed pineapple, drained

In trifle bowl or large glass serving bowl, layer fruits. In medium bowl, combine milk and sour cream; blend well. Add pudding mix; beat until well blended, about 2 minutes. Stir in pineapple. Spoon pudding mixture over fruit to within 1 inch of edge. Cover; refrigerate several hours to blend flavors. Garnish as desired.